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yan [13]
3 years ago
8

The cell membrane is described as semipermeable. Which of the

Biology
2 answers:
defon3 years ago
7 0

Answer:

C.

Explanation:

only a few types of molecules pass through the cell membrane

leonid [27]3 years ago
6 0

Answer:

c)

Explanation:

Only a few types of molecules pass through the cell membrane is the best answer to this question the others are either wrong or good but not the best type

           Hope this helps         ;)

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One of Loraine's friends, Marie, started purchasing raw, unpasteurized milk for her children. Marie insists that pasteurization
lana66690 [7]

The given question is incomplete, the complete question is:

One of Loraine's friends, Marie, started purchasing raw, unpasteurized milk for her children. Marie insists that pasteurization reduces the nutritional quality of milk and raw milk contains phytochemicals that are destroyed during pasteurization. What should Loraine tell her friend about pasteurization?

A: The pasteurization process heats foods to kill pathogenic microorganisms and reduce the total number of bacteria.

B: The pasteurization process denatures protein and kills harmful prions.

C: The pasteurization process evenly distributes fat particles throughout the milk so the cream doesn't rise to the top of the milk.

D: The pasteurization process releases bound calcium and increases absorbable dietary calcium in cow's milk.

Answer:

The correct answer is option A, that is, by the process of pasteurization food is heated in order to eliminate the pathogenic microbes, which eventually diminishes the bacterial number.

Explanation:

The process by which some of the components of food like dairy products and juice are heated slightly so that the harmful bacteria and pathogens get eliminated from the food is known as pasteurization. It is important to kill such bacteria and pathogens as it may cause certain diseases after consumption.  

Pasteurization is the process of treating non-packaged and packaged foods with a mild heat, which is generally less than 100 degree C. The process helps in extending the shelf-life of the food product by eliminating the harmful bacteria and pathogens from it.  

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